Curried sweet potato oven fries are a great side dish or late night snack. Even my husband, who does not care for sweet potatoes, likes these! The fries are deeply seasoned and so good dipped in rich, creamy cumin ketchup.

They’re a snap to make. Just slice your sweet potatoes and toss them with the oil and spices. While they bake, you can whisk together the sauce ingredients, so your dipping sauce will be ready as soon as the fries come out of the oven.

And you guys! I made a video of this recipe for you! Buying pre-cut oven fries can be so tempting, and I wanted you to see how easy it is to make your own from scratch.

For the Creamy Cumin Ketchup

Instructions

Make the Sweet Potato Fries

Preheat the oven to 400F. (If you’re baking in the oven. No need to preheat the air fryer.)

Cut your sweet potatoes into about 1/4? sticks. They should be about as wide around as your pinky, but longer is fine.

Arrange the sweet potato slices on a cookie sheet, and drizzle 2 tablespoons of the olive oil over them. Sprinkle on the curry powder, coriander, and sea salt. Toss them well to coat them in the oil, spices, and salt, adding the rest of the oil, if necessary.

Oven Directions: Bake in the oven for 45-60 minutes, stirring every 15 minutes so they cook evenly. When they look brown and a little crispy, they’re done.

Air Fryer Directions: Transfer the sweet potato fries to your air fryer basket. Cook at 370F for 20 minutes, shaking after 10 minutes.

Make the Creamy Cumin Ketchup

Whisk all of the ingredients together in a small bowl.

Notes

Don't wait until the fries are done to make the Creamy Cumin Ketchup. You have time to make the dip AND clean up the kitchen while the fries bake or fry up in the air fryer! The listed cooking time is for the oven. In the air fryer, the cooking time drops to 20 minutes, so it only takes 30 minutes total. The shorter cooking time is stil plenty of time to make the ketchup and clean before you dive into your basket of fries!

These look delicious! We make sweet potato fries with dinner often. It’s so easy to keep a few sweet potatoes around, and they liven up a meal. What’s interesting, though, is that I cook them for about half of that cooking time. I usually do just 30 minutes. I wonder if I cut mine thinner, or if they’d get crispier if I did them your way. I’ll have to give it a shot!